Peanut butter cookies are a winner if you like a slight crumble, and a sweet-but-not-too-sweet mid-afternoon snack.
Ingredients: 10 oz plain flour, half teaspoon baking soda, half teaspoon salt, 4 oz unsalted butter, 8 oz golden caster sugar (seems like a lot, I know), 1 egg, half teaspoon vanilla extract, 8 oz smooth peanut butter (a regular jar will do).
Method: cream the butter and sugar until light and fluffy (if I’m honest mine never became particularly fluffy, but it’s worth knowing what it’s meant to be like). Add the egg and vanilla and stir with enthusiasm. Add the peanut butter, then finally blend in all the dry ingredients. Once the mixture is dough-like, it can be cut into shapes. I opted for mini triangles, because I rather like a bite-size biscuit. Pop the cookies into the oven (pre heated to about 180C) for about 8 minutes. Best keep an eye on them, as they may need turning after about 6 minutes.
Once out the oven and cooled, I sandwiched the triangles together with a little ganache. And why not?
(Recipe adapted from Field Guide to Cookies by Anita Chu).